Heat half the oil in large skillet on medium heat. Add half the zucchini; cook and stir 4 to 6 min. or until crisp-tender. Place in medium bowl; cover to keep warm. Repeat with remaining oil and zucchini.

Mix flour and broth until blended. Add to same skillet with cream cheese product and 2 Tbsp. Parmesan; cook 3 to 5 min. or until sauce comes to boil and thickens, stirring constantly. Add zucchini; stir to evenly coat with sauce. Cook and stir 1 to 2 min. or until heated through.

Special Extra

For added colour, prepare using a combination of green zucchini and yellow summer squash.

Shortcut

To save time, use a julienne peeler or mandolin to make the zucchini "noodles."

Food Facts

Sprinkling the zucchini strips with the salt, then letting them stand helps to extract the excess water from the zucchini.

Servings

4 servings, 1 cup (250 mL) each

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 4 servings, 1 cup (250 mL) each

AMOUNT PER SERVING

Calories

190

% Daily Value

Total fat

14g

Saturated fat

7g

Cholesterol

30mg

Sodium

520mg

Carbohydrate

9g

Dietary fibre

2g

Sugars

5g

Protein

7g

Vitamin A

15 %DV

Vitamin C

50 %DV

Calcium

15 %DV

Iron

6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.